tag:blogger.com,1999:blog-74570317073215712822024-03-19T13:06:46.392-05:00NalapaakamFood...the thought itself makes some people have watering mouths. It is different for every person when he thinks of the word food. It is the color, texture, Aroma, the composition, ingredients, method of preparation and serving that comes to mind of one's own favorite food. It is not just something that makes people live when you eat it. Every food item in the world has an influence of Nature, History, Geography, humour, landscape, climate conditions, etc etc etc.. read on and try yourself..!Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-7457031707321571282.post-50942774436916515742014-10-07T13:33:00.000-05:002014-10-07T13:33:24.870-05:00Lean Chicken meat balls<div dir="ltr" style="text-align: left;" trbidi="on">
I had been off late experimenting on different foods under strict diet, trying to get rid of my obesity. My trainer and doctor had recommended to avoid all kinds of oily, salty and starchy food, exercise an hour hard and strong and drink 1.5 gallons of water.<div>
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I started hating the meat in the form I was taking and wanted to have some variety. Then I thought I shall try to make baked chicken meatballs with lettuce and sweetpotato.</div>
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Ingredients</div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 26px;">1.5 lb chicken breast</span><span style="background-color: white; line-height: 26px;">¼ tsp. thyme</span><span style="background-color: white; line-height: 26px;">¼ tsp. oregano</span><span style="background-color: white; line-height: 26px;">¼ tsp. rosemary</span><span style="background-color: white; line-height: 26px;">¼. tsp. sage</span><span style="background-color: white; line-height: 26px;">½. tsp. salt</span><span style="background-color: white; line-height: 26px;">1 medium onion</span><span style="background-color: white; line-height: 26px;">2 garlic cloves</span><span style="background-color: white; line-height: 26px;">2 tbsp. olive oil</span><span style="background-color: white; line-height: 26px;">2 egg whites only</span></span></div>
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<span style="background-color: white; line-height: 26px;"><span style="font-family: Times, Times New Roman, serif;">Preheat oven to 350 degrees. Place a tbsp of olive oil on a baking sheet and set aside. In a food processor place chicken breast and pulse until it looks like a paste, place in a bowl and set aside. On low to medium heat add a tbsp of olive oil to sauce pan and let warm up; chop up the medium onion and garlic and add to the oil and sauté until the onions are translucent. Once the onion and garlic has cooled add to the bowl. Place salt and spices to the bowl and mix. Add egg and mix. Form into balls and place on baking sheet. Place in the oven for 15-20 minutes. Let cool and serve.</span></span></div>
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Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-44232819469510927442014-09-02T13:27:00.001-05:002014-09-11T10:26:00.704-05:00Pamir Grill Kabob - Philadelphia<div dir="ltr" style="text-align: left;" trbidi="on">
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Had a session today and was around to explore some "close to home food". Saw a Restaurant named Pamir Grill Kabob. I thought of trying it once and hopped in. It was early in the evening and there were not much people in. I was welcomed by 2 lovely people.</div>
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I ordered a chicken kabob and a vegetable soup. You can view more on the menu in their website</div>
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www.pamirgrillkabob.com</div>
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The Soup was more like the ladakhi thukpa soup and was delicious with lot of herbs like dil, vegetables etc. It was great to savour it especially when it was steaming hot.</div>
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The Kabob was very tasty and had some bread rice and salads with it which felt filling and satiating. It felt yummy with some Afghan folk music running on the back ground.</div>
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They gladly posed for a photo and ensured if the food was good. It was simply awsome.</div>
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This is the front view of the Kabob House.</div>
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If you get a chance to try it once..! it is worth it.</div>
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Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-75640697736066204742014-03-04T10:56:00.001-06:002014-03-04T10:56:25.256-06:00Sweet potato and black bean chili<p dir="ltr"><i>Chili con carne</i>  or simply chili is a spicy stew containing chili peppers, meat, tomatoes and beans with seasonings like garlic, onions and cumin.</p>
<p dir="ltr">History of this dish dates back to early american settlers who savoured it with their nomadic lifestyle. It consisted of dried beef, suet, dried chilli peppers and salt, which were pounded together, formed into bricks and left to dry, which would then be boiled in pots on the trail.</p>
<p dir="ltr">We are going to make a <i>chili sin carne</i> or chili without meat.</p>
<p dir="ltr">Ingredients:</p>
<p dir="ltr">1 tbsp olive oil<br>
1 small red bell pepper<br>
1 small green bellpepper<br>
1/2 medium yellow onion<br>
2 cloves garlic minced<br>
1 teaspoon ground cumin<br>
1/2 teaspoon dried oregano<br>
1/2 teaspoon smoked paprika<br>
1/2 teaspoon crushed red pepper<br>
1 large sweet potato- cut into 3/4 inch cubes<br>
Salt</p>
<p dir="ltr">Preparation</p>
<p dir="ltr">Heat 1 tbsp olive oil in a hard bottom pan and add diced bell peppers. saute for about 5 mins until peppers are softened and onions translucent.</p>
<p dir="ltr">Stir in chili powder paprika crushed red chili, oregano for abt 2 mins till they are fragrant.</p>
<p dir="ltr">Add sweetpotatoes, tomatoes, black beans, diced tomatoes, and vegetable stock. Bring to boil.</p>
<p dir="ltr">Lower to a simmer and cook, covered, for about 30 mins until sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.</p>
<p dir="ltr">Serve hot. If you like cheese..grate it over too as a garnish with some cilantro leaves.<br>
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Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-35426237725404641782014-01-22T08:19:00.002-06:002014-01-22T08:19:39.698-06:00Dried Anchovy & Roasted coconut chammanthi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #444444; font-family: Arial, sans-serif;">Ingredients:</span></div>
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<li><span style="color: #444444; font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="background-color: white; color: #444444; font-family: Arial, sans-serif; text-indent: -0.25in;"><span style="font-size: x-small;">Grated and Roasted coconut – ½ Cup</span></span></li>
<li><span style="font-size: x-small; text-indent: -0.25in;"><span style="color: #444444; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman';"> </span></span></span><span style="background-color: white; color: #444444; font-family: Arial, sans-serif; text-indent: -0.25in;"><span style="font-size: x-small;">Cleaned dry Anchovy ¼ cup</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Red chilli powder – 1 teaspoon</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Red chilli crushed – ½ teaspoon</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Pearl onions – 2-3</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Tamarind – for taste</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Curry leaves – 1 frond</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Salt – to taste</span></span></li>
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<span class="textexposedshow"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt; line-height: 115%;">Grind
all these ingredients in a mixer coarsely.<o:p></o:p></span></span></div>
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to Saute:<o:p></o:p></span></span></div>
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<li><span style="color: #333333; font-family: Kartika, serif; font-size: 10pt; text-indent: -0.25in;"> Mustard
seeds</span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Black lentils (ഉഴുന്ന് പരിപ്പ്)</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Coconut Oil</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Curry leaves</span></span></li>
<li><span class="textexposedshow" style="text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span></span><span class="textexposedshow" style="text-indent: -0.25in;"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt;">Red Chilli – 2 counts</span></span></li>
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a teaspoon of coconut oil in a frying pan and add mustard seeds. Once the
mustard seeds splutter, add lentils, curry leaves, redchillis broken etc. <o:p></o:p></span></span></div>
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<span class="textexposedshow"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt; line-height: 115%;">Add
the ground powder above to this and mix well. </span></span></div>
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<span class="textexposedshow"><span style="background: white; color: #333333; font-family: "Kartika","serif"; font-size: 10.0pt; line-height: 115%;">Chammanthi is ready.</span></span><o:p></o:p></div>
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Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-67104097223127818822013-11-01T11:44:00.001-05:002013-11-01T11:47:06.993-05:00Apple Halwa<p>We recently went for an apple picking at Highland Orchards Westchester.. Coming back with a bagful fresh from tree apples we knew that we are not going to eat them all. With diwali around the corner and my wife's office coming up with a potluck I asked her to sign up for apple halwa.. Though we do not celebrate Diwali this year or any other festivals due to my mother passing away a few months back..</p>
<p>OK.. The recipe.. Its simple.</p>
<p>Apples - 4<br>
Ghee/ melted butter - three teaspoons<br>
Condensed milk<br>
Sugar<br>
Cardamom powder<br>
Nuts</p>
<p>Peel the apples and grate it to smaller fragments.heat the ghee and add the apple paste or grated pieces to it. Let it cook for sometime.. The color changes to brown.Add a few drops of vanilla essence and a pinch of cardamom powder.(if you want a dash of color add some food color as well). Let this cook for a few more moments that the aroma of ghee cardamom etc sings a harmony around the kitchen air..</p>
<p>Add sugar and condensed milk(according to the sourness or sweetness of the apples). Let it cook for another 20 minutes. The mixture thickens and will not stick to the pan.. Fry dried fruits and nuts in ghee and add this to the mixture. Blend them all by turning it I over with a spatula.</p>
<p>Cool it in a tray cut it into pieces..</p>
<p>Yummy fatty sugary halwa is ready..!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1DWNo7PCbXHgImIwHrOaiUQh40gCU_Ywf-rixF2mjOU4xEM2986M2TW_brTKMCIzUOuk8Hm_nKMCZxsrNKTZ6Jt7xa4deWqX6griKGfgdiGUBx8yt3jyC7uugerHsFhRcU9wTylZPG08/s1600/1383324343978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1DWNo7PCbXHgImIwHrOaiUQh40gCU_Ywf-rixF2mjOU4xEM2986M2TW_brTKMCIzUOuk8Hm_nKMCZxsrNKTZ6Jt7xa4deWqX6griKGfgdiGUBx8yt3jyC7uugerHsFhRcU9wTylZPG08/s640/1383324343978.jpg"> </a> </div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-60431109677733234242012-07-01T12:45:00.001-05:002012-07-01T12:45:16.788-05:00Yellow Pumpkin Curry<div dir="ltr" style="text-align: left;" trbidi="on">
This pumpkin masala sidedish can be used as a side dish for Chapathi. <br />
<br />Ingredients:-<br />
<br />
<ol>
<li>Pumpkin - 1 cup (cut into cubes)
</li>
<li>onion -1 (chop it)
</li>
<li>Tomato - 1 (chop it)
</li>
<li>Oil - 1 tsp
</li>
<li>Mustard seeds - 1/4 tsp
</li>
<li>Cumin seeds - 1/4 tsp
</li>
<li>Coriander seeds - 1 1/2 tsp
</li>
<li>Ginger - a small piece
</li>
<li>Garlic - 1 clove
</li>
<li>Turmeric powder - 1/2 tsp
</li>
<li>Red chillies powder - 3/4 tsp (acc to taste)
</li>
<li>Salt to taste
</li>
<li>Garam masala powder - 1/2 tsp (optional)
</li>
<li>Coconut - 2 tsp</li>
</ol>
Take a pan and cook the pumpkin pieces adding
required amount of water. In the mean time, grind coriander seeds, garlic,
ginger, coconut, half of chopped onion and tomato, into a fine paste and keep it
aside. When the pumpkin is 3/4th done, drain it and keep it aside. Pre heat the
same pan with oil, splutter mustard and cumin seeds, saute the remaining onion
to golden brown and add the remaining tomato pieces and fry it for few minutes.
Now add the grounded paste along with turmeric powder, chilli powder and garam
masala powder, required amount of water and let it boil for couple of minutes.
Now add the pumpkin pieces along with required amount of salt and let everything
cook for another 5 minutes. Adjust water according to the required consistency.
Garnish it with coriander leaves. This goes well with Chapathi and poori. </div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-77028290615345400082012-05-04T13:29:00.000-05:002012-05-04T13:29:04.365-05:00Homemade Ladakhi Thukpa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: black;"><strong><em>Thukpa</em></strong> (Tibetan: <span style="font-family: "DDC Uchen", Kailash, Jomolhari,"Tibetan Machine Uni"; font-size: 130%; font-weight: normal;" xml:lang="bo" xml:lang="bo">ཐུག་པ་</span>, Wylie: <i>thug pa</i>) is a Tibetan noodle soup, usually served with meat. It is popular in Tibet, Bhutan, Nepal, and also in the states of Sikkim, Ladakh, Arunachal Pradesh and some other parts of India. The food is widely available in restaurants in these regions.</span><br />
<br />
<span style="color: black;">Ingredients:</span><br />
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="line-height: 19.2pt; margin: 0in 0in 0pt;">
<b><i><span style="color: #4c4c4c; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: Times, "Times New Roman", serif;">For the broth</span></span></i></b><b><span style="color: #4c4c4c; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: Times, "Times New Roman", serif;">
</span></span></b><span style="color: #4c4c4c; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: Times, "Times New Roman", serif;">3 medium tomatoes, chopped<br />
4 medium radishes, chopped<br />
1/2 cup spinach, blanched<br />
3 small onions, chopped<br />
5 big garlic cloves, chopped<br />
4 sprigs of spring onion, chopped<br />
1/2 cup cilantro<br />
1 tablespoon black pepper<br />
1/2 teaspoons cumin powder<br />
1/2 teaspoons garam masala<br />
1 teaspoon turmeric<br />
4 tablespoon mustard oil<br />
Salt to taste<br />
<br />
<b><i>For the Noodles</i></b><br />
1 egg<br />
3 cups atta<br />
About 1 cup water<br />
<br />
<b>Preparation</b><br />
</span></span></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin: 0in 0in 0pt;">
<span style="color: #4c4c4c; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">In a heavy skillet, heat mustard oil until hot and add onions and garlic and
fry until fragrant. Stir in tomatoes and cook for a couple of minutes then add
all the masala powders and pepper. Add spinach and radish and cook well for 10
about minutes. When radish is soft and spices are fragrant, add about 4 to 5
cups of water and bring to boil. Lower heat and let it cook while you make the
noodles. Add chopped spring onions and cilantro right before serving.<br />
<br />
<b>Making thukpa noodles</b></span></span></span></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin: 0in 0in 0pt;">
<span style="color: #4c4c4c; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times, "Times New Roman", serif;"><strong></strong><br /><span style="color: black;">
On a big bowl, mix flour with egg and add a a few tablespoons of water at a
time while kneading mixture into a dough. When thoroughly mixed, roll out dough
like a chappati and then slice the flattened dough into long strips. Slowly add
dough strips into boiling broth and cook covered at medium heat for about 20
minutes. Add salt to taste, or do what the locals do which is omitting the salt
altogether and taste the natural sweetness of each and every ingredient used to
make this delicious dish.<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><span style="color: #4c4c4c; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /><span style="font-family: Times, "Times New Roman", serif;">
</span><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-26079462606788091512012-05-04T12:28:00.001-05:002012-05-04T12:28:24.911-05:00Gujia(Chandrakala)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
This is a Rajasthani speciality sweet made with semolina and all purpose flour that is suji <br />
and maida and they are stuffed with exotic dry fruits and milk solids. Gujia is an favorite sweet served in North India during the festival of holi. With colors of gulal and fun and friends this sweet add special sweetness to this festival of color. In south there is a similar variation which we call chandrakala.<br />
<br />
Recipe makes 20 to 24 gujia.<br /><br />
Ingredients:<br /><br />Crust:<br />
•1 cup all purpose flour (plain flour or maida)<br /> •1 tablespoon sooji (semolina flour)<br /> •2 tablespoons oil<br /> •1/3 cup lukewarm water or as needed<br /><br />Filling:<br />
•1/2 cup heavy cream or whipping cream<br /> •1 cup milk powder<br /> •1/4 cup coconut powder<br /> •1/4 cup sliced almonds<br /> •1/2 teaspoon cardamom powder<br /> •2 tablespoon sugar<br /> •2 tablespoon melon seeds (optional)<br /><br />Garnish:<br />
•1/2 cup sugar<br /> •1/4 Water<br /> •2 tablespoons sliced almonds and pistachios<br /><br />Also needed:<br />
•1 tablespoon all purpose flour (plain flour or maida)<br /> •2 tablespoon water<br /> •Oil to fry<br />
<br />
Method:<br /><br />Crust:<br />
<br />
1.Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable. <br />
2.Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.<br /><br />Filling:<br />
<br />
1.Mix the cream and milk powder in a frying pan.<br />
2.Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan. <br />
3.Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well.<br />
4.After cooling, the mixture will be lightly moist. Keep aside.<br /><br />Making the Gujias:<br />
<br />
1.Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.<br />
2.Knead the dough again for a minute.<br />
3.Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.<br />
4.Roll each ball into about 4-inch diameter (like a roti or chappati).<br />
5.Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.<br />
6.Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. <br />
7.Continue filling the rest of the gujia in the same manner.<br />
8.Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly. <br />
9.Place the gujia in the frying pan few at a time.<br />
10.After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.<br />
11.When they are done cooking, lift them out of the oil with a slotted spoon.<br /><br />Garnishing:<br />
<br />
1.Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.<br /> 2.Dip the gujias into the syrup making sure they are coated with syrup all around.<br /> 3.Place the gujias on a wire rack to allow the extra syrup drain.<br /> 4.Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.<br /> 5.Gujias will be dry in an hour.<br /> 6.Gujia can be stored in airtight container up to a month.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-25618217112393539972012-05-04T11:02:00.001-05:002012-05-04T11:02:34.356-05:00KING PRAWN PULAO<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Cooking time: 2 hours<br />Serves: 8</strong><br />
<strong>Ingredients</strong><br />
<br />
King prawn (shelled) 1 kg<br />Basmati rice 1 kg<br />Onions 1 kg<br />Tomatoes ½ kg<br />Orange colour ½ tsp<br />Milk 1 tbsp<br />Peppercorns 20 nos<br />Cloves 25 nos<br />Cadammoms 15 nos<br />Cinammon stick 10 cm<br />Cummin seeds 1 tsp<br />Shahajeera (caraway seeds) 1 tsp<br />Red chillies 20 nos<br />Turmeric powder 1 tsp<br />Garlic 1 pod<br />Ginger piece 4 cms<br />Coriander leaves (cut fine) ½ cup<br />Green chillies 6 nos<br />Cashew nuts 125 gm<br />Oil 1 cup<br />Salt 1 tbsp<br />
<br />
<strong>Method:</strong><br />
<br />
Wash rice and keep aside for two hours. Slice ½ kg onions and deep-fry till dark brown in the oil. Keep aside. In the same oil add peppercorns, green chillies (cut lengthwise) and coriander leaves (cut fine). Add ½ kg onion (cut fine). Fry onion till it becomes light brown. Grind ginger, garlic and other masala to a fine paste. Add to the roasted onion, in the pan and fry for 2 minutes. Then add prawns, ground cashew nuts paste, chopped tomato and ½ cup water. Cook till gravy thickness. Parboil rice in water, with 1 tbsp salt. When rice is cooked drain water completely and spread rice in a big flat plate.<br />
<br />
Apply orange colouring to the rice and divide in into seven parts. The mass of onion and prawns with masala should be divided each into 3 parts. At the bottom of a large vessel place slices of raw potato. This is to keep the rice from sticking to the bottom. Spread a layer of rice over the raw potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onion, rice, prawns, and so on, with a final layer of rice.<br />
<br />
Make 4 holes on the upper layer of rice and pour in each hole one teaspoon of clarified butter. Put a lid on it and make a paste of 1 cup of wheat flour, with water and seal the lid with the same. Keep the dish on light flame for about 1 hour till the seal is broken and steam comes out. Then put off the flame. The emission of the steam is an indication that the dish is ready and the same is ready to be served.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-38279400059867745242012-05-04T10:57:00.001-05:002012-05-04T10:57:20.530-05:00FINE PRAWN KISMOOR<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Ingredients:</strong><br />
<br />
Cooking time: 15 minutes<br />Serves: 6<br />Ingredients:<br />
Fine dried prawn (galmo) 2 cups<br />Grated coconut 1 cup<br />Chilly powder ½ tsp<br />Turmeric powder ¼ tsp<br />Oil 1 tsp<br />Tamarind pulp ½ tsp<br />Salt ½ tsp<br />Onion chopped fine 1 tsp<br />
<strong>Method:</strong><br />
<br />
Clean the prawns by taking off the head, legs and tails. Roast the prawns on a slow fire with two teaspoons oil. Keep stirring continously and when light brown, take off the fire. They will get crisp after a little while. Break the prawns into two to three pieces each depending on the size. Chop the onions finely. Mix together the coconut, chilli and turmeric powders, tamarind juice and salt thoroughly.<br />
<br />
Just before serving add the prawn pieces and chopped onion and mix well once again. Do not add prawns before hand as they will get soft. Onion may be roasted in a little oil if preferred to raw. <br />
<br />
<strong><em>Note: In order to maintain the crispness, prawn should be added when ready to serve</em></strong></div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-25248531962339103542012-04-04T15:52:00.000-05:002012-04-04T15:52:21.587-05:00Akhuni Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Khatsu, my friend from Nagaland told me about this when we were in college. Fermented soya bean popularly known as Akhuni in Nagaland, kinema in Sikkim and turumbai in Meghalaya, is a significant ingredient, used to create a pungent aroma in various dishes, also used as a pickle.It is prepared year-around from soyabeans by people of all tribes, but most notably the Sema tribe of southern Nagaland. Angami Nagas prepare their pork with akhuni. But, then again its pungent smell might not appeal to some... <br />
There are a whole lot different ways of making Akhuni chutney. This is the simplest, easiest and fastest way. Its for those times when you are hungry and want to have something hot and tasty! Try it and you won't regret it.<br />
<br />Here's the recipe - step by step.<br /><br />You'll need a couple of chillis (hotter the better), ginger, salt, garlic(optional), and Akhuni. <br />
Now you are thinking what Akhuni is..<br />
<br />
Variously known as akhuni, Dzacie aakhone or axone, it is perhaps the most commonly used fermented product of Nagaland. Soyabeans grow up to an elevation of 1,500 m and in rainy conditions, making it extremely suited to the Naga hills. It is also a protein-rich legume in an otherwise traditionally protein-sparse diet. <br />
<br />
Akhuni is prepared by picking and cleaning the soyabeans well in fresh water, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and put either out in the sun or next to the fire to warm and ferment. This takes three to four days to ferment in summer and around one week in winter.<br />
<br />Preparation:<br />
<br />
Roast the chillis in hot ash/kadai for about 3minutes, take them out put in a little salt, according to preference, and pound them with a pestle till its almost a paste, add the ginger or garlic or both and pound them together with the chillis. Roast the akhuni over hot charcoal or kadai and mix it in the chilli with the pestle. And Viola! </div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-80369816605784603982012-03-28T19:17:00.001-05:002012-03-28T19:17:43.866-05:00Mulligatawny or Milaku tanneer - Anglo Indian Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Mulligatawny
is a curry-flavoured soup of Anglo-Indian origin. </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span>Translated literally from Tamil,
"Mulligatawny" or "Milagu tanni" means "pepper
water" ("Millagu" </span><span style="font-family: "Latha","sans-serif"; font-size: 12pt;">மிளகு</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> means pepper and "tanni" </span><span style="font-family: "Latha","sans-serif"; font-size: 12pt;">தண்ணீர்</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> means water).
The dish the Anglo-Indians call "pepper water" is actually closer to
Tamil </span><span style="font-family: "Latha","sans-serif"; font-size: 12pt;">ரசம்</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">-rasam
(pronounced russ-um) than "mulligatawny".<o:p></o:p></span><br />
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span>There are many variations on the recipe for
mulligatawny. In the West, the soup typically has a turmeric-like yellow
colour and chicken meat, beef, or lamb meat. Often it is thickened with rice.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
<br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Tablespoons butter or olive oil<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 stalks celery,
chopped <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 carrot,
peeled and chopped <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 large onion,
peeled and chopped <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 chile pepper,
seeded and deveined (your choice: banana, poblano, jalapeno,
habanero--whatever you can stand) <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4 cups chicken
stock<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 cup lentils<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">salt and pepper
to taste <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon curry powder<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 cup coconut
milk* or whipping cream<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1-2 cups
cooked rice (preferably basmati) <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2-1 cup
shredded cooked chicken (you can cook raw chicken in the stock at the
start if you don't have leftover chicken lying around) <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 cup
tart raw apple, chopped fine <o:p></o:p></span></li>
</ul>
<br />
<div style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i>Garnish:</i></b>
spoonsful of extra cream or coconut milk--and minced cilantro or parsley. </div>
<br />
<div style="text-align: justify;">
<br /></div>
<br />
<div style="text-align: justify;">
Saute the celery, carrots, onion, and pepper in
the butter at a low heat until the onion is translucent. Stir in the curry
powder to blend and cook for a minute. Pour in the stock, add the lentils (and
chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30
minutes. </div>
<br />
<div style="text-align: justify;">
<br /></div>
<br />
<div style="text-align: justify;">
While the soup is simmering, get the rice cooked
(if it isn't already); likewise with the chicken. Then shred the chicken and
chopped the apples finely. You don't need to skin the apples. </div>
<br />
<div style="text-align: justify;">
When the soup is done, season to taste with the
salt and pepper, then puree, solids first, in a blender. Return to pot. </div>
<br />
<div style="text-align: justify;">
<br /></div>
<br />
<div style="text-align: justify;">
When ready to serve, bring the soup to a simmer
and add the coconut milk or cream. Take the pot to the table, as well as
individual bowls of warm rice (heated in the microwave, if necessary), shredded
chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or
parsley). </div>
<br />
<div style="text-align: justify;">
<br /></div>
<br />
<div style="text-align: justify;">
To serve, have big individual serving bowls at
the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile
on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top,
then drip coconut milk/cream into the center and swirl--and sprinkling with
fresh cilantro and parsley. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<br />
<br />
<hr />
</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-54179828552106669342012-03-28T18:41:00.000-05:002012-03-28T18:41:58.320-05:00Litti & Chokha - Bihari breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
Litti - Chokha is a very popular food of north Bihar.It is generally served with a bowl of melted pure desi ghee.Made with Whole wheat atta and stuffed with Sattu (a special gram flour). Chokha is similar to the ennai kathirikkai minus the tamarind in it. Instead tomato is used.<br />
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 12pt; text-align: justify;">
<b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">INGREDIENTS </span></b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMs6KqL52mtEI_s5NfLmYHQZ64vSdVScqBq5Cmelw0A3D8M6GlsI-h6jJ8vxo9HQzMeLVkVA8O0ee53uU2vmFU9tgroaHYGPM-qqZ-OBCf-0JnJP3yC8NBdaYFNZ6-31HAFUS6gxUqmic2/s1600/chokha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMs6KqL52mtEI_s5NfLmYHQZ64vSdVScqBq5Cmelw0A3D8M6GlsI-h6jJ8vxo9HQzMeLVkVA8O0ee53uU2vmFU9tgroaHYGPM-qqZ-OBCf-0JnJP3yC8NBdaYFNZ6-31HAFUS6gxUqmic2/s640/chokha.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt; text-align: justify;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">All things should be
according to your requirement. For example, I am going to explain for two
persons:<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">For Litti<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></b><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Atta Flour ¼ Kg<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Sattu (gram flour) ¼
kg<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Garlic 1 piece<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Ginger 50 gm<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Green chilies 5 piece<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Cilantro (dhaniya)
leaves 2 or 3 pieces<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Thyme (Ajwain) ½ spoon<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Lemon juice 2 Spoon<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Salt according to
taste<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Mustard oil ½ Spoon<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Onion 1 piece<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">For chokha<o:p></o:p></span></b></div>
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 piece big Brinjal
(Baigan)<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Tomato 2 pieces<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Salt to taste<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Greenchillies chopped<o:p></o:p></span><br />
<br />
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br />
<b>Method of Cooking Litti:</b><br style="mso-special-character: line-break;" />
</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBGX3-dhp7khkcS8Dl6g5pIaiisFA9cxEA_kWvOK6029bAzQzc66FUMAofkjlvOGa-2Q9VCbU23GxbG_fIb5BimNddlEW_kGkI-zf0ImaR6M6cAa2UgCe7Aw4i5CU0oAUQFPZKPmpZBrZ/s1600/litti+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBGX3-dhp7khkcS8Dl6g5pIaiisFA9cxEA_kWvOK6029bAzQzc66FUMAofkjlvOGa-2Q9VCbU23GxbG_fIb5BimNddlEW_kGkI-zf0ImaR6M6cAa2UgCe7Aw4i5CU0oAUQFPZKPmpZBrZ/s640/litti+filling.jpg" width="640" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br style="mso-special-character: line-break;" />
</div>
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Arrange all the
ingredients of making Sattu (gram flour).<o:p></o:p></span></div>
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Now, cut all the
ingredients to mix in Sattu.<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Take chopped onions,
green chillies chopped, lemon
juice, chopped ginger, garlic, and thyme and mix all the ingredients in sattu. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Knead the atta fluur
nicely and make a cup like shape.<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Fill the ready sattu
in the cup and close it .<o:p></o:p></span><br />
<span style="color: #333333; font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">You can fry litti in
either mustered oil or in refined oil.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 12pt; text-align: justify;">
<b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Method of Cooking
Chokha:</span></b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
This is similar to the enna kathirikkai minus the tamarind in it. <span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Now, you have to keep
brinjal (baigan) and tomato on lower flame. You should rotate them also to cook
better. After that you can remove baigan skin and mix with tomato, green chili,
salt and dhaniya leaves.<o:p></o:p></span><br />
</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com2tag:blogger.com,1999:blog-7457031707321571282.post-33460519480551376982012-03-27T23:05:00.000-05:002012-03-27T23:05:01.366-05:00Pua<div dir="ltr" style="text-align: left;" trbidi="on">
Maithili is a language spoken in mithila, which is the north eastern part of bihar. Legend says it is the land of Sita, daughter of King Janaka and consort of King Rama. The dialect is Indo- European and it is more like Hindi or sanskrit.<br />
<br />
Pua is a sweet dish made like poori. I had the chance to taste this dish while at Adampur in punjab from Sinha uncle's (My father's colleague) residence.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_oYw-RpluYIy9X5TycltckQw8WUvz1EjW9d13y8dT9WnoWanYs1xD6GlW_lmKkgZJxexBFv_GLTbd57DDS4JRefSbdd4aGKOv9WFByC-12BXr5wRXS8o34lu9XDRSM2MnZgWZyclrTEF/s1600/pua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_oYw-RpluYIy9X5TycltckQw8WUvz1EjW9d13y8dT9WnoWanYs1xD6GlW_lmKkgZJxexBFv_GLTbd57DDS4JRefSbdd4aGKOv9WFByC-12BXr5wRXS8o34lu9XDRSM2MnZgWZyclrTEF/s640/pua.jpg" width="640" /></a></div>
<br />
<br />
<strong>Ingredients:</strong><br />
<ul style="text-align: left;">
<li>Milk :500 ml</li>
<li>
Sugar :300 gms</li>
<li>
Maida(Flour) : 250 gms</li>
<li>
Kismis(Raisin) : few pieces</li>
<li>
Cardamom powder : 1/4 tsp</li>
<li>
Desiccated Coconut : few slices</li>
<li>Banana : 4-5 nos</li>
<li>Oil for frying</li>
</ul>
<br />
<div>
<span style="font-weight: bold;">Method:</span></div>
<div>
</div>
<div>
Boil milk and cool. Add sugar to
the milk and let it dissolve. After the sugar is completely dissolved add the
maida to the milk. Mix well so that you get a very smooth batter. There
shouldn't be any lumps in the batter. The batter should not be very thin. If the
batter looks thin add some more maida for a thicker batter. Let the batter rest
for half an hour. Meanwhile chop the raisin & the coconut slices. After half
an hour add the raisin, cardamom powder, coconut and mashed bananas to the
batter & mix well.</div>
<div>
</div>
<div>
Heat oil in a kadhai. Pour a ladle of the batter
in to the kadhai. The pua will puff up like a puri. Cook on low heat till both
the sides turn golden brown.</div>
<div>
</div>
<div>
Pua can be had on its own or with Rabdi. </div>
<div>
</div>
<div>
<span style="font-weight: bold;">Tip:</span></div>
<div>
</div>
<div>
Do not keep
the batter for a very long time after adding the bananas. If you do not want to
make pua out of the entire batter add bananas only to that portion of the batter
that you will use.</div>
<div>
</div>
</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-22211724078806441882012-03-27T16:24:00.002-05:002012-03-27T22:51:32.960-05:00MOIRA PLAINTAIN CROQUETTES<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>MOIRA PLAINTAIN CROQUETTES</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWRKTc7oGnx2WpTOoG_ooRqnBIOSg1Xg-We0LBJPq8JZZxp-HsHS3Jmy8wcoS-6KrEE_pdTs7WicIlg4Pw5WFzlMGY5eCUPkx1Zy-NsFaSsiiGbwgUYwB7jpjXnKlt89x-qfL1dUBENF1/s1600/moira.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWRKTc7oGnx2WpTOoG_ooRqnBIOSg1Xg-We0LBJPq8JZZxp-HsHS3Jmy8wcoS-6KrEE_pdTs7WicIlg4Pw5WFzlMGY5eCUPkx1Zy-NsFaSsiiGbwgUYwB7jpjXnKlt89x-qfL1dUBENF1/s640/moira.jpg" width="640" /></a></div>
<br />
Cooking time: 45 minutes <br />
Serves: 12 <br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<br />
<ul style="text-align: left;">
<li>Big Moira plaintains (not fully ripen, a little hard) 6 nos</li>
<li>Milk 2 litres</li>
<li>Sugar 2 cups</li>
<li>Grated coconut 1 cup</li>
<li>Crushed cashew nuts 1 tbsp</li>
<li>Raisins 2 tsp</li>
<li>Cardamom powder ½ tsp</li>
<li>Butter 50 gm</li>
</ul>
<br />
<strong>Method:</strong><br />
<br />
Cut bananas (without removing the skin)into 3 or 4 pieces and steam till soft. Cool, peel and lay in a flat dish. Cut each piece in half and carefully remove the string of seeds. Mash smooth, adding a little butter. Shape into a 15 balls. Keep aside.<br />
<br />
In a saucepan mix ¼ cup sugar and 1 cup grated coconut. Add cashew nuts and cook over medium heat, stirring continuously. Add cardamon powder, raisins and cook till the mixture dries. Remove the pan form the stove and allow the mixture to cool.<br />
<br />
Now take each banana ball, flatten it on the palm of your hand and place one tsp of the mixture in the centre. Fold over carefully, roll into a ball again, and flatten slightly using your palms. Stick a clove on the top. Place into flat dish and chill for 7 to 8 hours. Boil milk with sugar till it reduces to half the quantity and put in a flat deep bowl. Arrange the balls in the thick milk and serve.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-16458802348835869252012-03-27T16:15:00.000-05:002012-03-27T22:42:45.346-05:00Goan MACKEREL CURRY WITH BLACK GRAM & FENUGEERK (Uddamethi)<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>MACKEREL CURRY WITH BLACK GRAM & FENUGEERK (Uddamethi)</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvm4GJ1q5z9ifC4w0VSjAqjmMw3E9gU5MME2Oc2S7n1_Xu1DrmKuD92rXLUzuB_eiNpQvLuOiogy3j1WRIAxw8JyRFPxwqSGL-HH1uxlsJJn42qBDqxf6DZNLHTJoKIY2eP0LZ0vC7bi6-/s1600/uddhamethifish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvm4GJ1q5z9ifC4w0VSjAqjmMw3E9gU5MME2Oc2S7n1_Xu1DrmKuD92rXLUzuB_eiNpQvLuOiogy3j1WRIAxw8JyRFPxwqSGL-HH1uxlsJJn42qBDqxf6DZNLHTJoKIY2eP0LZ0vC7bi6-/s640/uddhamethifish.jpg" width="640" /></a></div>
<br />
Cooking time: 45 minutes<br />
Serves: 8<br />
<br />
<strong>Ingredients :-</strong><br />
<br />
<ol style="text-align: left;">
<li>Large mackerels (scalled) 6 nos</li>
<li>Grated coconut 2 cups</li>
<li>Onions 4 nos</li>
<li>Red chillies 8 nos</li>
<li>Turmeric powder 2 tsp</li>
<li>Peppercorns 50 nos</li>
<li>Oil 3 tbsp</li>
<li>Lime-size ball of tamarind (15 gm)/Kokum</li>
<li>Rice 2 tbsps</li>
<li>Black gram 2 tbsp</li>
<li>Fenugreek ½ tsp</li>
<li>Salt to taste</li>
</ol>
<br />
<strong>Method:</strong><br />
<br />
Cut each mackerel into 4 pieces; apply salt, marinate and wash after 15 minutes. Heat 1 tsp oil in a pan. Stir-fry rice till it becomes dark brown and remove from oil. To the same oil add black gram (dal) and stir-fry till browned. Remove the black gram (dal) from the oil. Put fenugreek and blackpepper corns into the same oil, stir-fry till fenugreek splatters, and remove from the oil. Cut one onion lengthwise. Stir-fry in 2 tsp oil in a separate pan till golden brown. Add grated coconut and stir-fry till brown.<br />
<br />
Course rice and black gram (dal) together. Grind stir-fried coconut, tamarind, chillies and turmeric to a rough paste and keep aside. Fenugreek and peppercorns should also be ground to a fine paste.<br />
Cut the remaining 3 onions fine and stir-fry in the remaining oil until onion becomes soft. Add ground coconut with 5 cups water and salt. Add mackerels, mix ground rice and black gram dal with the curry. Stir and cook for 3 minutes.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-12968502715590865592012-03-27T16:11:00.000-05:002012-03-27T22:32:20.750-05:00Goan UDDAMETHI (Raw Mango Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
In every cuisine there are a couple of dishes that stand out for their unique combination of flavors. Mango and fenugreek in a curry - can you get more exotic than this?<br />
<br />
Uddamethi is made in both a vegetarian and a non-vegetarian version. Mackerel is used for the non vegetarian one. I shall tell that in a separate post.<br />
<br />
Sour ingredients like hog plums (ambade) also called called Pulicha kaai in the Tamil language, which means "sour fruit" and raw mangoes for the vegetarian one. <br />
<br /><br />
<strong>UDDAMETHI (Raw Mango Curry)</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WvgEcRxJi4e4ePCJh-Xhj6M_LMpmIrDHMXtVdxIfTYZjKPNpk9Yz7hfCfh1tzWZpWdPg4RCDIBGEflThoJ1sCiuz0YmMTqU_iM3B3ET1VA1p6PwQjJLMu6lSaY2x0Y9wlYljGS3iXIow/s1600/uddhamethi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WvgEcRxJi4e4ePCJh-Xhj6M_LMpmIrDHMXtVdxIfTYZjKPNpk9Yz7hfCfh1tzWZpWdPg4RCDIBGEflThoJ1sCiuz0YmMTqU_iM3B3ET1VA1p6PwQjJLMu6lSaY2x0Y9wlYljGS3iXIow/s640/uddhamethi.jpg" width="640" /></a></div>
<br />
<strong>(serves 2-3)</strong><br />
<strong>Ingredients</strong><br />
<br />
1 unripe mango<br />
2-3 tsp grated jaggery<br />
salt to taste<br />
<br />
<strong>Masala -</strong><br />
<br />
1 tsp black gram (urad dal)<br />
1 tsp fenugreek seeds<br />
1 tsp coriander seeds<br />
2-3 dry red chillies<br />
1/4 cup grated coconut<br />
1/4 tsp turmeric powder<br />
<br />
<strong>Seasoning - </strong><br />
<br />
1/4 tsp mustard seeds<br />
1/4 tsp fenugreek seeds<br />
a pinch of asafetida<br />
a few curry leaves<br />
oil<br />
<br />
<strong>Preparation</strong><br />
<br />
Peel mango and cut into cubes. In a little oil lightly roast urad dal, methi seeds, coriander seeds and red chillies. Grind to a fine paste with coconut and turmeric. Keep aside.<br />
<br />
Add a tablespoon of oil to pan. When hot add mustard and curry leaves. Next add fenugreek seeds and let brown. Toss in mango cubes. Add jaggery, salt and enough water for mango to cook.<br />
<br />
When it is soft to the touch, add coconut paste and mix well. Simmer for five to six minutes until well combined. Remove from heat and serve immediately.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-6954556684261394422012-03-27T16:07:00.000-05:002012-03-27T22:26:29.441-05:00Fried fish (तळील्ले नूस्ते)or talile Mashali<div dir="ltr" style="text-align: left;" trbidi="on">
This is a Goan Hindu food one of the hot favourites of Daivajna Brahmins of the the goan Saraswat community who eats fish and chicken on most days and are facultative vegeterians. However, they do not eat beef or pork, due to religious beliefs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsvIIvrWGzaSIQhGMMB2WKVHU63WZ0K-Bj59LTsf4eNfWx_Mn8igMhc0ZVG0QqCc4U2ImFRw6z_EYPUdMp7NBbJpVZVaZsFMbhWKpR_yBoHC0n9qOQFoDwkiBdJVW_e7pwSiZKlsU_NAR/s1600/talile+mashali.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsvIIvrWGzaSIQhGMMB2WKVHU63WZ0K-Bj59LTsf4eNfWx_Mn8igMhc0ZVG0QqCc4U2ImFRw6z_EYPUdMp7NBbJpVZVaZsFMbhWKpR_yBoHC0n9qOQFoDwkiBdJVW_e7pwSiZKlsU_NAR/s640/talile+mashali.jpg" width="640" /></a></div>
<br /><br />
<strong>Goan Fried Fish (तळील्ले नूस्ते)or talile Mashali</strong><br />
<br />
<strong>Ingredients: (2-3 servings)</strong><br />
<br />
5 slices of fish (Mackerel, pomfret, king fish, etc)<br />
2 tbsp Goan masala paste <br />
2-3 tbsp Cooking oil for shallow frying<br />
<br />
<div>
</div>
<strong>Preparation of Talile Mashali</strong><br />
<ul style="text-align: left;">
<li>Apply Goan masala paste to the fish and let it marinate for 15-30 minutes. </li>
<li>Heat oil in the large skillet over the medium heat. </li>
<li>Add fish slices and let them fry for a few minutes each side or until the fish turn golden brown and cook thoroughly. </li>
<li>Serve hot with some salad. </li>
</ul>
<div>
----------------------------------------------------------------------------------------------------------------------</div>
<div>
</div>
<div>
<div>
<strong><em>Goan Masala</em></strong></div>
<em><br /></em><br />
<em>This is an indispensable masala in Goan kitchens. It is found in most homes in Boa and is used for many seafood dishes as well as white meat ones. This recipe makes about 200g, any leftovers will keep in a jar in the refrigerator for 3-6 months. </em><br />
<em><br /></em><br />
<div>
<em>Portions: 200g Masala Paste</em></div>
<em><br /></em><br />
<div>
<em>Preparation: 15 minutes</em></div>
<em>Cooking: 5 minutes</em><br />
<em><br /></em><br />
<div>
<strong><em>Ingredients</em></strong></div>
<div>
</div>
<strong><em>Dry Ingredients</em></strong><br />
<em><br /></em><br />
<em>•75g small dried hot red chillies</em><br />
<div>
<em>•1 tsp cumin seeds</em></div>
<div>
<em>•4 cm piece of cinnamon bark, broken up into bits</em></div>
<div>
<em>•1 tsp cardamom pods</em></div>
<div>
<em>•1 tsp cloves</em></div>
<div>
<em>•1 tbsp ground coriander</em></div>
<div>
<em>•2 tbsp hot paprika</em></div>
<em><br /></em><br />
<strong><em>Wet Ingredients</em></strong><br />
<em><br /></em><br />
<em>•1 tbsp oil</em><br />
<div>
<em>•1 small onion, diced</em></div>
<div>
<em>•10 garlic cloves, peeled and roughly chopped</em></div>
<div>
<em>•50g ginger, peeled and roughly chopped</em></div>
<div>
<em>•150ml palm or cider vinegar</em></div>
<em><br /></em><br />
<div>
<strong><em>Method</em></strong></div>
<div>
</div>
<em>1.Dry Ingredients: Grind the dry ingredients together in a mortar and pestle or in a coffee grinder to a powder. </em><br />
<div>
<em>2.Wet Ingredients: Heat some oil in a saucepan over a moderate heat. When the oil is hot add the onion, garlic and ginger to the pan. Cook until the onion is soft and transparent, remove from the heat and allow to cool for a couple of minutes. </em></div>
<div>
<em>3.Add the wet ingredients including the vinegar to the dry ingredients in the mortar and pestle and grind to a paste. Alternatively place all the wet and dry ingredients together in a food processor and process to a smooth paste (you may need a little more vinegar but be careful not to add to much). </em></div>
<div>
<em>4.To Store: Place the mixture in sterilised jar with a little oil over the top of the masala. Store in the refrigerator for up to 6 months.</em> </div>
</div>
</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-13924311848909930932012-03-27T13:22:00.001-05:002012-03-27T22:07:37.337-05:00Tsebhi shiro<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvDgs4Y37Lf6KWpWVhuHfzbOdaDghChjvkDR2PCsPkDNoIsB00lEM-wHHRHN-IByg5buhqzbRVnILVdq1ssT9TEsxUXx9h791MvmO6RhIwb_FPzPWrxN2H6TTSzKiADGeJ_MkVyvRwyz3/s1600/Shiro+tsebi+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvDgs4Y37Lf6KWpWVhuHfzbOdaDghChjvkDR2PCsPkDNoIsB00lEM-wHHRHN-IByg5buhqzbRVnILVdq1ssT9TEsxUXx9h791MvmO6RhIwb_FPzPWrxN2H6TTSzKiADGeJ_MkVyvRwyz3/s400/Shiro+tsebi+.jpg" width="400" /></a></div>
<br />
This is another chutney type thing added on top of injera.<br />
<strong>Ingredients:</strong><br />
<br />
500 gr. raw dry groundnuts<br />
100 gr. butter<br />
2 spoons tomato paste<br />
2 small onions<br />
2 teaspoons mixed spices to taste<br />
Salt and pepper to taste <br />
<br />
Shell groundnuts, clean and grind into flour. Put the other ingredients into a saucepan with 500cc of water and bring it to the boil. Simmer for 30 minutes. Serve with injera.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-38606690594931191922012-03-27T13:21:00.001-05:002012-03-27T22:02:34.927-05:00Alitcha birsen<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMDoXvZtKO-pyg8hBfBa4PIRWUb13Qt_4jRfAOFcWVrBoFZR_USduQgDB6t2eg3fQfgBiJbrvoVS88Zcy610n3om18sMFm3cW4Ger1w1Psh3HPer-ByWmDgXOjrjfTvnANk-43JL4ThFy/s1600/Alitch1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMDoXvZtKO-pyg8hBfBa4PIRWUb13Qt_4jRfAOFcWVrBoFZR_USduQgDB6t2eg3fQfgBiJbrvoVS88Zcy610n3om18sMFm3cW4Ger1w1Psh3HPer-ByWmDgXOjrjfTvnANk-43JL4ThFy/s640/Alitch1.jpg" width="640" /></a></div>
<br />
Ingredients:<br />
<br />
5 spoons sunflower or other vegetable oil<br />
6 cloves of garlic, crushed<br />
250 gr. tomatoes, peeled<br />
200 gr. lentils<br />
1 teaspoon salt<br />
1 teaspoon black pepper<br />
1 teaspoon ginger<br />
2 fresh red chilies (remove the seeds)<br />
1 liter boiling water <br />
<br />
Heat the oil in a frying-pan and fry the garlic light golden. Add the sliced skinned tomatoes and simmer 5 minutes. Add the washed lentils and simmer shortly. Add salt, pepper, ginger, chili and boiling water. Cover the pan and simmer the mixture on a low fire for 60 minutes. <br />
<br />
Add boiled Eggs cut in halves on top of it if you like.<br />
<br />
Serve with injera. </div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-33181601792166869832012-03-27T13:19:00.000-05:002012-03-27T21:59:20.906-05:00Derho(Chicken)Tsebi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyChmCntn-VxfrNFOYpyHroUIcVcr3Ku5iFtcBqxSf0UV9GFq7L61F1y1t3Qxp5Bb8lRzkDdJGMYCYTmkYKixAanIESbI_ydCyAS5irpJfI39IFOsk2stA-Dakbcr2bYEy4dK7RCfRFa-f/s1600/Derho+tsebu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyChmCntn-VxfrNFOYpyHroUIcVcr3Ku5iFtcBqxSf0UV9GFq7L61F1y1t3Qxp5Bb8lRzkDdJGMYCYTmkYKixAanIESbI_ydCyAS5irpJfI39IFOsk2stA-Dakbcr2bYEy4dK7RCfRFa-f/s1600/Derho+tsebu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyChmCntn-VxfrNFOYpyHroUIcVcr3Ku5iFtcBqxSf0UV9GFq7L61F1y1t3Qxp5Bb8lRzkDdJGMYCYTmkYKixAanIESbI_ydCyAS5irpJfI39IFOsk2stA-Dakbcr2bYEy4dK7RCfRFa-f/s400/Derho+tsebu.jpg" width="400" /></a>This is a Dish that is put on top of injera. This typically is a chicken dish. <br />
<div style="text-align: left;">
<br /> </div>
<strong>Ingredients:</strong><br />
<br />
3 Medium size onions, chopped<br />
50 cc chili paste (berbere)<br />
50 cc tegelese tesmi<br />
1 teaspoon chopped ginger<br />
1 teaspoon chopped garlic<br />
2 spoons lemon juice<br />
2 spoons tomato paste<br />
2 teaspoons salt<br />
4 large tomatoes, peeled<br />
1 kilo chicken<br />
6 hard boiled eggs (peeled)<br />
pepper and salt to taste <br />
<br />
<strong>To make Tegelese tesmi (herb butter) </strong><br />
<em>Ingredients:</em><br />
<em>200 gr. unsalted butter<br />100 cc water<br />2 small onions, shredded<br />2 cloves of garlic, crushed<br />2 teaspoons ginger, shredded </em><br />
<br />
<em>Put the butter and the water in a frying-pan and heat them until the butter has melted. Add the other ingredients and simmer the mixture on a low fire for 30 minutes, until the mixture stops skimming and the butter is clear. Do NOT stir the mixture. Sieve the butter and allow to cool down in a well closed jam jar .</em><br />
<br />
<strong>Preparation: </strong><br />
<br />
Cut the chicken into pieces and drain them well. Sprinkle the pieces with a mixture of the lemon juice and the salt and marinate during 30 minutes. Fry the onions lightly on a low fire in the frying-pan. Do not use butter or oil. Add some water if necessary to prevent burning or sticking. When the onions are done, add the berbere and fry shortly. Add the tegelese tesmi and fry this mixture for 5 minutes. Add the tomato paste, tomatoes skinned and sliced, garlic and ginger and simmer during 20 minutes on a low fire, stirring regularly to prevent sticking. Add some water and the pieces of chicken and simmer until the chicken is done. Add the eggs to the sauce shortly before serving. Serve with injera. <br />
<br />
</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-59113615607271679282012-03-27T13:17:00.002-05:002012-03-27T22:16:53.182-05:00Tsebhi Birsen (Spicy Lentils)<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="summary"><span property="v:summary">This is a traditional Eritrean
recipe for a classic stew of lentils cooked in a tomato-based sauce with Berbere
spice, cardamom and cumin.</span></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT49oy1XFkLUHVUGeMilfvLVDznwjir09KH7wbIOEs61NO5y0lEXnHaQrLxO547ZXTbptXGUHPbFDMCmCFA_GeVjIJLqV9m2HCqHEbbXRlMYyH_NMKR8gC96gxA6bm0OxqynmaQZclrPV/s1600/birsen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT49oy1XFkLUHVUGeMilfvLVDznwjir09KH7wbIOEs61NO5y0lEXnHaQrLxO547ZXTbptXGUHPbFDMCmCFA_GeVjIJLqV9m2HCqHEbbXRlMYyH_NMKR8gC96gxA6bm0OxqynmaQZclrPV/s640/birsen.jpg" width="640" /></a></div>
<br /><br />
<strong>Ingredients</strong><br />
<br />
250g red lentils<br />
1 tbsp vegetable oil<br />
1 large onion, minced<br />
2 tbsp Berbere spice<br />
200g tomatoes, blanched, peeled and sliced<br />
2 tsp tomato paste<br />
1 tsp cumin seeds<br />
1/2 tsp ground Ethiopian cardamom (or substitute ground black cardamom)<br />
3 garlic cloves, crushed<br />
salt and black pepper, to taste <br />
<br />
<em>Berbere Spice preparation: This is a common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods. </em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYM2aSYtKjye9c7-j8_hm6nwWBjJgmJhXT6RQtspAxuX9wmZGVPk6MkxtmtYBqBi4EgyXD7MRfMeoqd75XCju_6yvJNeEp_1jezMNVoJFvGdFct1h6tNYCtwtvRAkqIONxAiddLI27BYnX/s1600/Berebere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYM2aSYtKjye9c7-j8_hm6nwWBjJgmJhXT6RQtspAxuX9wmZGVPk6MkxtmtYBqBi4EgyXD7MRfMeoqd75XCju_6yvJNeEp_1jezMNVoJFvGdFct1h6tNYCtwtvRAkqIONxAiddLI27BYnX/s320/Berebere.jpg" width="320" /></a></div>
<br />
<strong>Method:</strong><br />
<br />
Heat the oil in a large frying pan and cook the onions until lightly golden. Add the berbere spice and fry for 5 minutes more then add all the remaining ingredients (except the lentils) and simmer briefly. Add the lentils, season and cover with 300ml boiling water. Cover the pan and allow to simmer for an hour (add more water as necessary). </div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-20561065695009909962012-03-27T13:16:00.000-05:002012-03-27T21:52:38.526-05:00Injera - eat your plate<div dir="ltr" style="text-align: left;" trbidi="on">
Injera<br />
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This is an Ethiopian recipe. I happened to visit an ethiopian restaurant in california a couple of years back with my friends Sudhir and Makesh. This looked similar to our Dosa and was delicious. Though it looked like a Dosa, it was made like we make Appam. <br />
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When we were young we (I and my sister) used to fight for a plate to have food. "My mother used to yell.. are you guys eating food or the plate.!" Well, Injera is not only a kind of bread—it’s also an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over. <br />
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Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.<br />
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This is however a modified version of it since we are not sure if teff is available here.<br />
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Ingredients:<br />
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• 1/4 cup teff flour<br />
• 3/4 cup all-purpose flour <br />
• 1 cup water<br />
• a pinch of salt<br />
• peanut or vegetable oil<br />
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Utensils needed<br />
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• a mixing bowl<br />
• a nonstick pan or cast-iron skillet<br />
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Preparation:<br />
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1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. <br />
2. Slowly add the water, stirring to avoid lumps.<br />
3. Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast. <br />
4. Stir in the salt. <br />
5. Heat a nonstick pan or lightly oiled cast-iron skillet until a water <br />
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. <br />
6. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.<br />
7. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.<br />
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This dish can be eaten with Vegetarian and meat tsebhi(Curry or stew). My next post is a Tsebhi recipe.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-59444306856437695512012-03-06T16:18:00.000-06:002012-03-06T16:18:43.532-06:00Vendakka Mezhukkupuratti / Ladies Finger(Okhra) Stir fry<div dir="ltr" style="text-align: left;" trbidi="on">
Okra (Abelmoschus esculentus Moench, pronounced US: /ˈoʊkrə/, UK: /ˈɒkrə/, known in many English-speaking countries as <strong><em>lady's fingers</em></strong> or gumbo) is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.Unspecified parts of the plant were reported in 1898 to possess diuretic properties; this is cited (or simply stated) in many sources associated with herbal and traditional medicine. Okra (and rhubarb, beets, spinach, Swiss chard, sweet potatoes, tea, chocolate and soy products) are rich in oxalates; the Mayo clinic recommends that people who tend to form calcium oxalate kidney stones may benefit from restricting such foods.<br />
<br />Ingredients<br />
<br />Chopped Ladies Finger / Okra / Vendakka ~ 2 1/2 cups ( Medium size pieces)<br />Green chillies ~ 3-4 Nos (Split length-wise)<br />Chopped Onions ~ 1/2 cup<br />Red chilly powder ~ 1/4 tsp<br />Pepper powder ~ 1/2 tsp<br />Turmeric powder ~ 1/4 tsp<br />Mustard seeds <br />Oil<br />Salt<br />
<br />Method<br />
<br />First wash the ladies finger nicely and cut off both the ends and then chop it to medium size pieces. <br />Then heat 11/2 tbsp of oil in a pan and add mustard seeds. When it crackles, add onions and green chillies and saute till soft.<br />
<br />Then lower the flame and add red chilly powder, pepper powder and turmeric powder.After that add chopped ladies finger/ vendakka and salt. Then mix it nicely. Cook covered for about 10-15 minutes in a low flame. Do stir in between. (Note: If its becoming very sticky, then add 1/2 tsp of oil and mix nicely.) </div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0tag:blogger.com,1999:blog-7457031707321571282.post-2271119262417484242012-03-06T16:11:00.000-06:002012-03-06T16:11:00.639-06:00Olan<div dir="ltr" style="text-align: left;" trbidi="on">
Olan is a typical Kerala dish and a must in Sadya (big feasts). This is a less spicy dish so everyone including children enjoys it.The main ingredients are Black-eyed Bean, Pumpkin, Ash Groud and Coconut Milk. This is a very easy dish and good to serve along with Cooked Rice or Chappathi.The dish is extremely nutritious and healthy, it is supposed to be very easy to digest and light on the stomach. This dish is low in calories. The White Pumpkin is rich in calcium and vitamins B and C and has a high fibre content. The Orange Pumpkin is rich in Vitamins A and B, protein and calcium The Black eyed Beans (Lobia) though a high calorie food is rich in protein, calcium and vitamins A and B.Olan is prepared in ina way thatis could besaid that no Sadya (Feast) is said to be complete without the olan. <br /><br />The following recipe is meant to serve for 4 adults.<br />
<br /><strong>Ingredients of Olan:</strong><br />
<br />Black Eyed Beans (Van Payar): 1/2 Cup<br />Ash Groud (Elavan / Kumbalanga): 1 Cup<br />Pumpkin (Mathan) : 1 Cup<br />Green Chilies (Pacha Mulaku): 3 to 4 nos<br />Coconut Milk (Thengapal) thick: 1/2 Cup<br />Coconut Milk (Thengapal) thin: 1/2 Cup<br />Curry Leaves (Kariveppila): 5 to 6 nos<br />Coconut / Sunflower Oil: 1 tablespoon<br />Salt: to taste<br /><br />
<strong>Preparation:</strong><br />Soak the Black eyed beans overnight. Pressure cook it the next day till 3/4th done. Don’t cook it completely else it will get mashed in the olan. Remove the skin of the White Pumpkin and Orange Pumpkin (the skin of the orange pumpkin can be retained as it gets cooked, provided the skin is tender, if very tough to cut then please de-skin it) and cut it into small square pieces. The chopping of the vegetables is also very important in Olan. It has to be cut into square pieces only.<br />
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Cook the vegetables and the half done black eyed beans with salt and the slit green chillies in a little water. When the pumpkins and the beans are completely cooked (don’t overcook the pumpkins, take in a spoon and see if it is soft, that means it is done, don’t cook it to the level that it gets mashed), To the cooked pumpkins and beans add 1cup coconut milk i.e. your second milk (refer to tip) and boil. When it thickens well, add ¼ cup of your first coconut milk.<br />
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Bring this to a boil and remove from fire.<br />
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Season it by frying curry leaves in 1tbs coconut oil.<br />
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Mix well and serve hot.<br />
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<strong>Tip :</strong> Grate ½ a coconut. Squeeze out 1/4cup of the milk from the coconut without adding water, this is known as the first milk which is very concentrated. Grind in a mixie with little water and take one more cup of milk from the coconut. <br />Nowadays, we can buy coconut milk in a tetra pack, even the ready coconut milk can be used, but incase of using the ready coconut milk, no need to follow the first and second milk etc. just add the coconut milk as per the measure given and follow the method.<br />
<br />**Olan can be prepared with just one type of pumpkin also, that is either the White Pumpkin or the Orange Pumpkin.</div>Sibi Sukumarhttp://www.blogger.com/profile/13246183971150230988noreply@blogger.com0